Strawberry Rhubarb Pineapple Jam
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- 5 c
- 4 c
- 1 can(s)
- crushed pineapple in its juice(20 oz)
- 1/4 c
- 1 pkg
- strawberry gelatin, 6 oz
1In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat and simmer uncovered 20 minutes or until rhubarb is broken down.
2Add jello. Cook and stir 10 minutes.
3Remove from heat, skim off foam if any has accumulated.
Ladle into warm jars. May heat in oven at 200 for 5 min.
Put lids on. Place in a pot of simmering water for 10 minutes to seal jars.